Ribollita

Ribollita
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Ingredients
  1. 1/2 pound dried cannellini beans
  2. kosher salt
  3. 1/4 cup olive oil
  4. 1/4 pound pancetta, diced
  5. 2 large yellow onions, peeled and diced
  6. 3 large carrots, peeled and diced
  7. 3 stalks celery, diced
  8. 6 large cloves garlic, peeled and chopped
  9. 1 teaspoon freshly ground black pepper
  10. 1/4 teaspoon crushed red pepper flakes
  11. one 28-ounce can diced tomatoes
  12. 4 cups coarsely shredded Savoy cabbage
  13. 4 cups coarsely chopped kale
  14. 1/2 cup chopped fresh basil leaves
  15. 6 cups chicken stock or broth
  16. 1/2 cup freshly grated Parmesan
Instructions
  1. Place the beans in a large pot and add enough cold water to cover. Allow the beans to soak overnight. The next day, drain the beans and add fresh water to cover them by 2 inches. Bring to a boil over medium high heat, then reduce the heat and simmer the beans for 30 minutes. Add 1 teaspoon of kosher salt and continue cooking the beans until they are just tender but not mushy, about 15 to 20 minutes longer. Drain the beans and reserve the cooking liquid.
  2. In a large soup pot warm the olive oil over medium heat. Add the pancetta and onion and cook until the onion begins to soften, about 5 minutes. Add the carrots, celery, garlic, black pepper and crushed red pepper flakes. Cook the vegetables until they begin to soften, about 8 to 10 minutes.
  3. Add the tomatoes with their juices, the cabbage, kale and basil. Cook for 5 minutes.
  4. Place half of the beans into the workbowl of a food processor fitted with the steel blade. Add a little of the cooking liquid and puree the beans until smooth. Add the pureed beans and the remaining whole beans to the soup pot.
  5. Pour the remaining cooking liquid into a measuring cup and add enough chicken stock to measure 8 cups. Add this to the soup pot. Season the soup with salt and freshly ground black pepper and simmer the soup for 10 to 15 minutes.
  6. Ladle the soup into bowls and garnish with the Parmesan cheese.
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